Roasted Sweet Potato
and Pesto Quinoa Salad
Adapted from: http://cookieandkate.com/2015/quinoa-salad-recipe-with-roasted-sweet-potato-kale/
Ingredients
Salad
2 medium sweet potatoes
2 T. olive oil
Salt and pepper
1 cup dry quinoa
1 cup water
1 cup chicken or vegetable broth
1 large bunch of curly kale
½ cup roasted, salted sunflower seed kernels
Pesto Dressing
1 small bunch fresh basil
2 T. firmly packed fresh parsley leaves
¼ cup olive oil
2 T. fresh lemon juice
1 garlic clove
1 tsp. honey, molasses, agave nectar, or maple syrup (preferred
sweetener)
Dash salt
Directions
1. Wash and dry
sweet potatoes. Chop into bite-sized pieces and toss with olive oil. Spread out
on rimmed baking sheet and season with salt and pepper. Roast for 15 minutes at
425 degrees, stirring once halfway through.
2. Meanwhile,
rinse quinoa in a fine-mesh strainer (a nutmilk bag works well) to remove
bitter residue. Add to medium saucepan along with water and broth. Bring to a
boil, then simmer, covered, 10-15 minutes, until all liquid is absorbed. Turn
off heat and steam while preparing remainder of dish.
3. Combine all
dressing ingredients in a food processor. Pulse til smooth.
4. Chop kale
into bite-sized pieces, remove stems. You may choose to saute til just wilted,
or serve raw. If serving raw, “massage” the kale in a large bowl for 30
seconds, until the kale is fragrant and darker in color.
5. Add sweet
potatoes, quinoa, sunflower seeds to the kale and mix well.
6. Drizzle with
dressing and stir to combine.
7. Can serve
this dish warm or cold!
